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Potato Croquettes

Small fried rolls made from mashed potato, butter, milk or cream, egg, and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Potato Croquettes

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Potato Croquettes

Ingredients

Directions

Prepare the croquettes

  1. Mix the mashed potato with salt, pepper, butter, and enough milk or cream to moisten.

  2. Incorporate one beaten egg and mix thoroughly.

  3. Shape the mixture into small rolls, ensuring a smooth surface.

  4. Dip each roll into the beaten egg, then coat with cracker crumbs.

Fry and serve

  1. Fry in hot lard until golden brown.

  2. Drain on brown paper and serve on a napkin.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  4. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Finely mashed potato
Forms the bulk of the croquette and gives a soft, tender interior.
Butter
Adds fat and richness, contributing moisture and a smooth mouthfeel.
Sweet milk or cream
Moistens the potato so the mixture holds together and shapes easily.
Egg
Binds the mixture and, as a coating, helps the cracker crumbs adhere.
Cracker crumbs
Forms a crisp, browned outer crust during frying.

The step that matters

Fry in hot lard until golden brown. If the lard is not hot enough, the croquettes absorb excess fat and turn greasy, while the crumb coating may not brown and crisp properly. Adequate heat sets the crust quickly, keeping the interior moist.

Swap the potato

How well each one fits the dish's main ingredients (pepper, butter, milk, egg):

  1. Capsicumfits about as well
  2. Potatothe original
  3. Asparagusfits about as well
  4. Chivefits less well

Fit is the average pairing score against pepper, butter, milk, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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